Goat Cheese Dip with Blueberries and Watercress

Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness.
By Bryan Picard
goat cheese dip watercress blueberries
Around here this is an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress.

Goat Cheese Dip with Blueberries and Watercress
 
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 125g (4.5 ounces) goat cheese
  • 80g (3 ounces) plain yogurt
  • a small handful of wild blueberries
  • a bunch of watercress
  • 1 tablespoon olive oil
  • sea salt + ground black pepper
  • a few grilled flatbreads or toast
Instructions
  1. Mix the goat cheese and yogurt in a food processor or whisk in a bowl until smooth.
  2. Pour in a plate or a bowl and top with blueberries and watercress leaves.
  3. Season with a small pinch of salt and a few cracks of black pepper.
  4. Drizzle with olive oil and serve with flatbreads or toast and more watercress on the side.

 

Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

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